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5 I normally cut the frittata in the pan. But you can loosen the edges by running a metal spatula all around and underneath, and then carefully slide it onto a serving plate. Cut into 6 wedges and serve warm.

TO GET A HEAD START: The wild rice, as in step 1, can be made ahead. Also, use presliced mushrooms and look for quick-cooking or instant wild rice varieties, which cook in as little as 10 minutes (for sources).

TO MAKE IT VEGETARIAN: Omit the prosciutto, and boost the amount of Parmesan cheese to ¾ cup if you like.

MEDITERRANEAN BAKED EGGS

Serving eggs in individual ramekins is an easy way to make a splash at brunch. For a nicely warmed yolk, oozing into the tomato sauce, you’ll have to watch carefully to avoid overcooking them. (Please note that the eggs are not fully cooked, in case salmonella is a concern in your area.) Serve with slices of whole wheat baguette, which you can toast on a lower shelf in the oven at the same time, flipping them once halfway through. If you want to pull out all the stops, pair with freshly baked Pine Nut Bread with Fennel and Sun-Dried Tomatoes. This recipe will make twice as much tomato sauce as you need. You can use the leftover sauce for pasta the next day. Just reheat and sprinkle with crumbled goat cheese and shaved Parmesan—dinner is ready. SERVES 6

TOMATO SAUCE

1 tablespoon extra-virgin olive oil

1 cup finely chopped yellow onion

1 tablespoon minced fresh thyme, or

1 teaspoon dried

½ teaspoon dried oregano

1 clove garlic, minced

1 bay leaf

½ teaspoon fine sea salt

1 teaspoon paprika

1/8 teaspoon cayenne pepper (optional)

2 tablespoons tomato paste

1 (28-ounce) can diced tomatoes

½ teaspoon red wine vinegar

½ teaspoon brown or granulated sugar

EGGS

6 large eggs

Fine sea salt and freshly ground black pepper

1 To make the tomato sauce, heat the olive oil in a large saucepan over medium heat. Add the onion, thyme, oregano, garlic, bay leaf, and ¼ teaspoon of the salt; cook, stirring frequently, until the onion starts to soften, about 3 minutes. Add the paprika and cayenne and cook, stirring, until fragrant, about 30 seconds. Add the tomato paste and cook until it darkens, another 30 seconds. Add the tomatoes and the remaining ¼ teaspoon salt and bring to a boil over medium-high heat. Decrease the heat to maintain a light boil and cook, uncovered, until sauce starts to thicken, 10 to 15 minutes. Season with the vinegar and brown sugar. Remove the bay leaf and set aside to cool. You will have about 3½ cups sauce, about double what you will need.

2 Meanwhile, position a rack in the center of the oven and preheat to 375°F. Butter six 6-ounce ramekins and set in a rimmed baking dish.

3 To finish, place ¼ cup of the tomato sauce in each ramekin and then break an egg on top. Bake until the whites are solidified and the yolks have just started to set, about 10 minutes. Using tongs, carefully transfer the ramekins to a wire rack. The eggs will continue to cook until the ramekins have cooled enough to be served, about 10 minutes. Sprinkle with salt and pepper, and serve right away.

TO GET A HEAD START: The tomato sauce can be prepared up to 3 days ahead. Chill, covered.

Olive Bread with Bacon and Thyme

Smoked bacon and briny olives are a match made in heaven. And if they are married in a crusty whole wheat loaf with a soft, chewy crumb, that’s paradise—for anyone with German and Greek roots. Try this cross-cultural breakfast loaf and judge for yourself. The amount of bacon in this loaf is moderate—I tried it with much more (only a Bavarian would approve) and with less (not worth your time). Serve this bread with an omelet and sausages, or alongside a bowl of soup for supper. I love to drizzle slices with olive oil, warm from the oven.

Do allow for resting time—your loaf will rise stunningly. For a lighter loaf, you can use 2 cups whole wheat flour (8½ ounces) and 1 cup whole wheat pastry flour (4 ounces). Some olives are very salty; take a bite and reduce the amount